Dryer
Drying is an essential unit operation used in food process industries. The mechanism of drying is well understood as a two-stage process and depends on the drying medium and the moisture content of the product being dried.
One measure of efficiency is the ratio of the minimum quantity of heat that will remove the required water to the energy actually provided for the process. Sensible heat can also be added to the minimum, as this added heat in the material often cannot be economically recovered.
The effectiveness of drying processes can have a large impact on product quality and process efficiency
Advantage of drying materials in this way is a less damaging drying process.
This technique can apply heat indirectly to the product by forcing physical contact with the shelf.